cucumber tomatoes and onion salad recipe

The Best cucumber tomatoes and onion salad recipe

I make this cucumber tomato and onion salad several times a week, and it has become the one dish I never have to think about before I start cooking. Three main ingredients, a short dressing, and a few minutes of slicing is all it takes. If you can hold a knife, you can put this on the table. I like having something fresh and crisp to balance out heavier dinners, and this salad does that without any extra pans or prep work.

My kids eat it, which still surprises me. My youngest picks around the onions but goes straight for the cucumbers and tomatoes, and my oldest has started asking for extra onion. It shows up on our table with grilled chicken on a Tuesday and again at weekend cookouts when my sister brings her family over. It holds up on a potluck table and it works just as well for lunch with a piece of bread and some cheese. I usually make a big bowl because it disappears faster than anything else I put out.

The health side of it matters to me too, and it is the reason I keep the ingredients in the fridge at all times. Cucumbers and tomatoes both have a high water content, which makes the salad feel hydrating and light on a hot day. Tomatoes bring in lycopene and vitamin C, and raw onion adds fiber along with its own sharp flavor. I do not pretend a side dish makes up for anything else on your plate, but it is an easy way to get more vegetables into my family without a single negotiation at dinner.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Cucumber, Tomato, and Onion Salad Works

Cucumber tomato and onion salad is the one dish I bring to every family gathering because it takes minutes to put together and pleases just about everyone at the table. It works for summer cookouts, holiday dinners, or a regular weeknight meal when I need something fresh and simple alongside whatever I am serving.

❓ Frequently Asked Questions About Cucumber, Tomato, and Onion Salad

1. Can I make cucumber, tomato, and onion salad ahead of time?

You can prep the components up to a day ahead: slice the cucumbers and onions, chop the tomatoes, and store each in its own covered container in the refrigerator. Hold the dressing separately and toss everything together just before serving. Assembled salad is best eaten within a few hours, because the salt and acid pull moisture out of the vegetables and the cucumbers lose their crunch.

2. Why did my salad turn watery?

Tomatoes and cucumbers both release a lot of liquid once they meet salt. To limit it, salt the sliced tomatoes in a colander for about 10 minutes and let the excess drain away before combining. If your cucumbers are very seedy, scoop out the watery center with a spoon. Dressing the salad right before it goes to the table solves most of the problem on its own.

3. Should I peel the cucumbers?

It comes down to preference and the variety you bought. Thin-skinned cucumbers like English or Persian need no peeling, and leaving the skin on adds color and texture. Thick-skinned or waxed varieties taste better peeled, and a quick swipe with the side of a spoon after halving will remove the seedy core if it feels soft.

4. How do I keep the raw onions from tasting too sharp?

Soak the sliced onions in cold water for 10 to 15 minutes, then drain and pat them dry. That rinses away some of the sulfur compounds responsible for the bite without cooking the onion. Sweeter varieties, such as red or Vidalia onions, are milder to begin with, and a brief soak makes them gentler still.

5. What dressing works best, and can I skip the oil?

A simple vinaigrette of olive oil, lemon juice or vinegar, salt, and pepper lets the vegetables speak for themselves. Whisk roughly three parts oil to one part acid, then taste and adjust. If you want to leave out the oil, toss the salad with fresh lemon juice, a pinch of salt, and a little chopped herbs instead, and serve it right away so the vegetables stay crisp.